For the Beef Stew:
In a large bowl, season the cubed beef with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.
Return the browned beef to the pot. Add the sliced carrots, diced potatoes, chopped celery, diced tomatoes (with their juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender and the stew has thickened. Stir occasionally.
About 10 minutes before serving, add the frozen peas to the stew and stir. Cook until the peas are heated through.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
For the Bread Bowls:
Continued on next page